Spicy Chicken, Sausage And Shrimp Soup

• 1 lb Italian sausage, links sliced
• 1 lb boneless skinless chicken breast, cut into cubes
• 3 tablespoons vegetable oil
• 1 medium red bell pepper, chopped
• 1 medium onion, chopped
• 3 celery ribs, chopped
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 3 (14 1/2 ounce) cans chicken broth
• 2/3 cup brown rice, uncooked
• 1 - 14 1/2 ounce tomatoes, canned, undrained and diced
• 1 lb medium shrimp, uncooked, peeled and deveined
• 2 cups frozen okra, sliced

1. In a Dutch oven, brown sausage and chicken in oil.
2. Remove with a slotted spoon and keep warm.
3. In the drippings saute red pepper, onion and celery until tender.
4. Stir in all seasonings, cook for 5 minutes.
5. Stir in the broth, rice and sausage mixture, bring to boil.
6. Reduce heat, cover and simmer for 20-25 minutes or until rice is done.
7. Stir in tomatoes, shrimp and okra, cook for 10 minutes or until shrimp turn pink, stirring occasionally.

italian sausage, chicken breast, vegetable oil, red bell pepper, onion, celery, marjoram, thyme, garlic powder, cayenne pepper, chicken broth, brown rice, tomatoes, shrimp, frozen okra

Taken from www.food.com/recipe/spicy-chicken-sausage-and-shrimp-soup-154244 (may not work)